Customer Reviews

All-Clad Copper Core 12-Inch Chef's Pan

5 star:		(2)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

When I started law school, I moved into a studio apartment with only microwave pots to cook in. After a year, I decided that some better form of food was necessary. I first got an All-Clad 1-quart saucier, and then I got this amazing pot/pan. I need nothing else. It warms quickly and evenly and cleans beautifully. At first I choked over the price but I bit the bullet and got it. The cost is, granted, about the same that one can pay and get a whole set, but I've had those inferior sets before. They've gotten thrown out in a year or two because they're worth exactly what I paid for them. Should I ever actually need another pot, I won't look at anything but All-Clad cop-r core.

This pan is of top quality. Heating is rather even due to its special constraction. The 12 inch size is perfect for preparing meal for 1-4 persons. The handle will never be hot however the handle of lid could be hot if cook long.
CON: When stirring fry eggs or meat, this pan is really sticky. I changed from high heat to medium heat and added more vegetable oil and these won't help that much.

While I received this a gift, not from amazon, I felt compelled to share with my usual online shopping crowd.

I have 5 other copper core All Clad products. This pan occupies a specific but useful niche in my cooking. First impression, this is a big pan. Not as expansive as my 4 qt saute, but close.

Have you ever made a meal that is best served when combined together? For example, I make a fresh sausage, peppers, onion dish that I enjoy adding to my pasta marinara. Usually this is done in a large mixing bowl off the heat since the saute is not deep enough and has short vertical walls (which is bad for tossing), and my fry pans aren't large enough. Well i now am able to add the fresh pasta directly to the cooking meat and veggies so it can soak the flavors, and i don't have to worry about preheating some of the marinara since the chef's pan remains hot on low heat. I've saved some pain the butt washing of large bowls in the name of a tasty meal.

Tonight I just did a chicken with jasmine fried rice dish. Also came out great.

Lastly, can't beat the build quality. SOLID SOLID SOLID.

I recently received this pan as a gift and, though I have not used it much yet, I think it is necessary to mention that the Amazon product description is wrong--this pan is not a wok, or "wok-like" in anything more than a superficial sense (it has rounded sides). It is much shallower than a standard wok, and has a much larger flat portion on the bottom than a standard flat-bottom wok (it is more like a deep skillet with a lid than it is wok-like). Yes, one could stir-fry in it, but that means little (one could try to stir-fry in a skillet or sauce pan also).

Stir-frying will certainly be easier and better in an actual wok that is deeper and more rounded; I have one made by Calphalon and it is great. As far as this chef's pan goes, I plan to use it primarily for fricassees and braises.